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Ingredients
Chicken-Shrimp Salad with Noodles and Vegetables
- Ingredients
- 2 Chicken breasts
- 2 red Bell pepper
- 3 scallions
- 1 Zucchini
- 1 garlic clove (finely chopped)
- 250 grams shrimp
- salt
- freshly ground peppers
- 2 tsps ground Turmeric
- 2 Tbsps Sesame seeds
- sesame oil
- 1 Lime (juice)
- 250 grams Asian egg noodle
Rinse meat, pat dry and cut with a sharp knife into bite size pieces. Season with salt, pepper and turmeric spice, add 2 tablespoons oil, mix well and marinate for 10-15 minutes.
Rinse bell peppers, cut in half, remove seeds and cut into strips. Rinse, trim and cut scallions into long pieces. Rinse zucchini, cut in half lengthwise and then into slices. Cook pasta according to package instructions, drain and let cool.
In a large skillet, heat 3 tablespoons oil and sauté peppers over medium heat. Then add zucchini and fry. Finally, add scallions and garlic and cook everything together for 2-3 minutes, allowing to braise while stirring. Lift the chewy vegetables from the pan and keep warm, then fry meat until golden brown on all sides. Add vegetables again, mix in shrimp and leave to cook 1-2 minutes over low heat. Allow to cool to room temperature, then stir in the sesame seeds and oil. Season with salt and lime juice. Stir in the noodles and serve in bowls.